Introduction To Mackerel And Gooseberry Sauce
Mackerel and gooseberry sauce is an excellent combination of mackerel and gooseberries and the methods and techniques shown in this recipe will give you a delicious mackerel and gooseberry sauce.
Cooking time 15 minutes Serves 4
(1) Mackerel 4 or 4 in American
(2) Fennel sprig or sprig in American
(3) Butter 75 g/3 oz or 6 tbsp in American.
(4) Salt and pepper to taste or to taste in American.
(5)For the sauce:
gooseberries 450 g/1 lb or 1 lb in American
(6) Sugar 50 g/2 oz or 1/4 cup in American
(7) Water 150 ml/¼ pint or 2/3 cup in American
(8) Butter 25 g/1 oz or 2 tbsp in American
(9) Chopped parsley optional 2-3 teaspoon or 2-3 teaspoon in American.
Chopped fennel or parsley.
Wash the mackerel remove the heads,split and take out the bones .Chop the fennel leaves ,Sprinkle the open fish with half fennel,spread with half butter and season well.Melt the remaining butter.Fold the fish back into shape,brush with the melted butter and sprinkle with the rest of the fennel.Grill (broil) steadily for 10 to 15 minutes depending upon the size of the fish.
There is no need to top and tail clean the gooseberries if sieving the sauce but this must be done if you intend to put the cooked fruit into a liquidizer(blender) or beat it to make a puree.Simmer the gooseberries with sugar and water until just soft.Either beat until smooth or sieve or liquidize and reheat with the butter.The chopped parsley is the pleasant addition to the sauce,but is not necessary.Dish up the fish,garnish with the parsley and serve with the gooseberry sauce.
Variations In making Mackerel and Gooseberry Sauce
The mackerel can be cooked without boning.Simply brush with lightly seasoned melted butter and grill (broil).
To Prepare the mackerel and gooseberry sauce if gooseberries are out of season,use cooking apples instead.